The year started with a lot of work and exciting new projects, and that means that I don’t have as much time for my blog as I would like. I have a lot of ideas and recipes and I hope I can still find the time now and then to share them. But if I’m AWOL for a while, please bear with me!

The (late) start in the new year sweeten these quick and easy Chocolate Croissants, perfect for a nice breakfast on a lazy Sunday. (Recipe at the end of this post)

Quick Chocolate Croissants (for 6 pieces)

3 sheets frozen puff pastry

100g dark chocolate

60-80 ml heavy vegan cream

some molten vegan Butter

Coarsely chop the chocolate and put it in a bowl. Heat the cream in a small pot until it starts to simmer and pour over the chocolate. Let sit a few minutes, then mix it with a spoon, until the chocolate and the cream are completely combined. Let it cool, then put it in the fridge until it is spreadable.

Preheat the oven to 200° C

Let the puff pastry thaw a bit and then cut the sheets in half diagonally (you will get 2 triangles). Roll the triangles a little thinner. Put the chocolate spread on 1/3 of the wider end of the triangle, but not too close to the edges.

Moisten the rest of the pastry and the edges next to the chocolate with water or milk and start rolling the croissants. Make sure that the sides are closed well and no filling can come out.

Brush the croissants with a little molten butter and bake (on a sheet of baking paper) for about 20 min. until golden and crispy. Enjoy while they are still slightly warm.